Take in the fresh scent of new recipes

New recipes from new cookbooks, from Facebook and off email all show up this week for you to try. I have had a lot of recipes sent to me in the past few weeks, so with no further ado, enjoy.

My cousin, Camilla Dude from Oklahoma, shared this recipe on Facebook and it sounds irresistible. The picture of the dip was so bright and refreshing-looking, and with a husband who loves bacon, I know it will be an instant hit.

BLT Dip

1 1/2 pounds bacon, cooked, drained, crumbled, and divided

2 cups shredded mozzarella cheese

2 (8-ounce) packages cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

1 cup cheddar cheese (shredded) or to taste

1/2 teaspoon Italian seasoning

1/2 teaspoon garlic powder (or to taste)

1 tablespoon mustard

2 cups chopped seeded tomatoes

1 1/2 cups shredded Iceberg lettuce

Pepper and salt to taste

Toasted bread rounds, crackers, or pita chips.

* Preheat oven to 350 degrees. Spray a 11/2-quart baking dish with nonstick cooking spray. Set aside 3/4 cup crumbled bacon.

* In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish.

* Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip.

* Serve immediately with toasted bread rounds, crackers, or pita chips.

Chocolate Chip Ice Cream Bread

The ice cream in this recipe makes the bread so moist. Wrap tightly and it is even better the next day.

2 cups vanilla ice cream, softened

1 1/2 cups self-rising flour

1/2 cup mini chocolate chips

Sprinkles

* Preheat oven to 350 degrees. Combine ice cream, flour and chocolate chips in bowl.

* Press batter into a buttered 5x3-inch loaf pan & shake sprinkles on top. Bake for 45 minutes, or until top turns golden brown.

* Allow to cool for five minutes in loaf pan, then turn out onto wire rack to cool completely.

Baked Crab Rangoon

Who doesn't love Crab Rangoon? This is a great way to cut a little of the fat from frying the rangoon by baking them in a hot oven.

1/8 teaspoon garlic salt

1/8 teaspoon Worcestershire sauce

1 small green onion

4 ounces imitation crab

3 ounces cream cheese

14 wonton wrappers

* Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese, microwave the cream cheese for about 40 seconds to soften. Spoon into wontons. Fold up star-like fashion.

* Bake at 425 degrees for 8 to 10 minutes or until golden brown.

Famous Shrimp Scampi

Having just returned from the coast, I still have my mouth watering for fresh seafood. This may just be the way to try some shrimp from the coast.

1 pound medium shrimp, peeled and deveined

1 tablespoon pure olive oil

2 tablespoons garlic, finely chopped

1 1/2 cups white wine, like chardonnay

1/2 fresh lemon, juice only

1 teaspoon Italian seasoning

1/2 cup softened butter

1 tablespoon parsley

1/2 cup grated parmesan cheese

* Heat cast iron skillet and add olive oil. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove shrimp and set aside.

* Add garlic and cook 2 to 3 minutes. Do not allow garlic to brown, it will make it bitter.

* Add white wine, and lemon juice. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.

* Reduce heat to low, and add butter. If pan is too hot, the butter will separate. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.

* Sprinkle with grated parmesan cheese.

Grilled Lemon and Herb Chicken Thighs

This recipe will work for any cut of meat, but the thighs are so moist and full of flavor you just have to given them a try. Thighs are more economical than breasts, too.

2 pounds boneless, skinless chicken thighs

3 sprigs rosemary, stems removed

3 sprigs oregano, stems removed

1 small bunch basil, about 20 leaves

3 tablespoons parsley

3 tablespoons chives, roughly chopped

1 shallot, roughly chopped

2 cloves garlic, halved

Salt and pepper

6 tablespoons vegetable oil

2 lemons, zest and juice

* Begin by making the herb mixture. Finely chop, or in a small food processor combine the rosemary, oregano, basil, parsley, chives, garlic, shallot, 1 1/2 tablespoons of salt, sprinkling of pepper, vegetable oil and the zest of 2 lemons. Pulse to combine into a chunky paste.

* Add chicken to a large resealable bag. Pour the paste over the chicken thighs and gently massage, making sure to coat every piece. Refrigerate 2 to 6 hours.

* Preheat grill to medium heat, about 350 degrees. Clean and oil grates. Grill chicken pieces for about 20 to 25 minutes, flipping every so often and making sure the chicken doesn't burn. You want a nice char and the fat to render.

* Remove from grill and juice 1 lemon over the hot chicken. Sprinkle with any of the leftover fresh chopped herbs as well as a light sprinkling of salt.

Grilled Spicy Broccolini

Broccolini can be found alongside broccoli in the supermarket. It can tend to be a little more expensive, but is so tender and good it is worth it for a treat. If you can't find broccolini, just use broccoli in its place.

2 pounds or bunches broccolini

Salt and pepper, for seasoning

Vegetable oil, for greasing and coating

1 Meyer lemon or regular lemon, zested and juiced

1 teaspoon red chili flakes

2 tablespoons good quality olive oil

* Preheat grill to medium high heat. Clean and oil grates.

* Clean and trim the woody ends, if any, on the broccolini. In a bowl, toss with a drizzling of vegetable oil and a sprinkle of salt and pepper. Grill 5 to 7 minutes or until charred and cooked but not soggy or overly wilted.

* While the broccolini is grilling, combine the juice and zest of the Meyer lemon, chili flakes and olive oil in a large bowl. Whisk together.

* Remove the grilled broccolini and put directly in the lemon and olive oil bowl. Toss to combine and serve immediately. Serves 4.

Crockpot Chicken and Noodles

Chicken and noodles sounds like a cold weather winter favorite, but in a hurry or in a pinch for time, this recipe may prove handy to have on hand.

4 boneless, skinless chicken breasts, thawed and patted dry

2 cans cream of chicken soup

1 stick of butter

2 (15-ounce) cans chicken broth

24 ounces frozen egg noodles

* Cook chicken, soup, butter, and broth in crockpot on low 6 to 7 hours. Take chicken out and shred.

* Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.